I usually bake this recipe alongside a roasting chicken or meatloaf. It cooks in a similar length of time and can take a variation in temperature, from 350° to 425°. Baking time is slightly longer at the lower temperature and slightly shorter at the higher temperature.

Preheat the oven anywhere between 350° to 425°. If a chicken or turkey breast is already roasting in the oven, so much the better.

Next prepare the potatoes. You may peel them or not, according to your preference. I seldom do for this recipe. Make sure to wash them well if you don’t peel them. Cut each potato in half. Lay it, cut side down, on your cutting board. Cut each half into 6 or 8 chunks, depending on the size of your potatoes. Peel the onion and chop it coarsely. Peel and chop the garlic too.

Coat an 8-inch square pan with no-stick vegetable oil spray or rub it generously with solid shortening. Arrange the potatoes, onion and garlic in the pan.

In a small bowl combine the soy sauce and vegetable oil or melted margarine. Drizzle this over the vegetables in the pan. Sprinkle on the salt and pepper. Cover the dish with aluminum foil. Bake the potatoes, covered, for an hour or until they are mostly tender. Poke a large potato chunk with your fork to make sure. Now remove the tin foil and continue baking for 20 to 30 minutes, or until the potatoes are brown and completely tender. Serve hot. My guys like to put ketchup on theirs, but my husband and I prefer them plain. Makes 4 to 6 servings, depending upon appetite.